Fig spirals

Ingredients for 1 servings:

• 100 g fig(s), dried
• 1 egg(s)
• 50 g sugar
• 1 tsp cocoa powder
• ½ tsp cinnamon powder
• 50 g ground almonds
• 1 tbsp rum
• 250 g wheat flour
• 100 g sugar
• 1 packet of vanilla sugar
• 1 egg(s)
• 125 g butter
• Water
• 20 g sugar
• ½ tsp cinnamon powder

Instructions

Working time approx. 40 minutes; Rest period approx. 1 day; Cooking/baking time approx. 10 minutes; Total time approx. 1 day 50 minutes

Very nice for the Advent cookie plate, for 80 pieces

Filling: Finely chop the figs and mix with the remaining ingredients. Dough: Sift flour into a bowl. Add the remaining ingredients and mix everything with a hand mixer (dough hook), first on the lowest speed and then on the highest speed, until you have a dough. Roll out the dough on a lightly floured surface into a rectangle measuring 40 x 20 cm. Spread the dough with the fig mixture, leaving a 1 cm border. Divide the rectangle in half to create two squares measuring 20 x 20 cm. Roll both squares tightly, brush all over with water. Mix the cinnamon and sugar, roll the rolls in it, and place them on a plate. Cover both rolls and chill overnight. Preheat the oven the next day. Line a baking sheet with parchment paper. Cut the rolls evenly into approximately 1/2 cm thick slices, place them on the baking sheet, and bake. Top/bottom heat: approx. 200 °C Fan oven: approx. 180 °C Gas mark 3-4 Baking time: approx. 8-10 minutes